In a large bowl, beat butter with sweetener until well combined. Beat in pumpkin puree, eggs and vanilla extract.

Beat in almond flour mixture in two additions, alternating with cream.

Drop a spoonful of batter into the bottom of the prepared muffin tins and use a spoon to make a well in the center. Drop a tablespoon of cream cheese filling into the well, then top with more batter to fill muffin tins about 75 percent full.

Bake 23 to 25 minutes, or until the tops are set and edges are just browned. Let them cool in the pan for 15 minutes before transferring to a wire rack to cool completely.